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Winter is officially here. It has snowed 2 days this week, one of which left snow on the ground. If I haven’t said it before I HATE the cold and HATE the snow. They just don’t work for me. That’s why this weeks theme is perfect for me! This Sunday we’re squashin’ winter and sharing sweet and savory recipes for all kinds of winter squash.
I immediately knew I wanted to make something with pumpkin. Ever since I started cooking with fresh pumpkins this summer I haven’t stopped! There was one recipe I’ve been hoping to try but hadn’t yet gotten around to so this was the perfect opportunity. I’ve been loving savory pumpkin dishes, especially pasta dishes so when I saw this pumpkin alfredo I was sold.
The sauce is simple and delicious with pumpkin, spices, half and half, and Pecorino Romano cheese. The original recipe called for it to be served over top of tortellini but that was a little too much cheese overload for me so I just served it over top of pasta. It’s so rich and creamy and is perfect for squashing winter!
Pumpkin Alfredo (adapted from I Was Born to Cook)
1 lb. pasta, cooked and drained, reserving 1/2 cup of pasta water
1 T. butter
1 shallot, minced
3 garlic cloves, minced
1/2 c. fresh pumpkin puree
1/2 t. sage
1/2 t. nutmeg
1 c. half and half
1/4 c. grated Pecorino Romano cheese
3/4 t. salt
1 t. black pepper
1. In a large skillet melt the butter over medium heat. Once it is melted add in the shallot and garlic and cook for 1-2 minutes.
2. Add in pumpkin, sage, and nutmeg. Cook for about 1 minute.
4. Stir in the Pecorino Romano, salt, and pepper. Cook for 1-2 minutes. Add in the pasta and toss to coat. Stir in reserved pasta water as needed to thin out the sauce.
5. Serve hot with additional grated Pecorino Romano cheese and chopped parsley.